Roast lamb shoulder kit (small) Maison Duffour

Product: If you’re intimidated by the thought of roasting a lamb shoulder, then we’ve got you covered.

All it takes is coating your roast with a mixture of fresh herbs, garlic, olive oil and throwing it in the oven for an hour or so to create a delicious meal for Eid! 

Plus, our recipe comes with 6 SIDES, it’s a win, win all around!

Composition:

• Boneless lamb shoulder – 700 – 800g
• Ratte potatoes – 500g
• Cherry tomatoes – 250g
• White onions – 125g
• Garlic – 1 piece
• Carrots – 250g
• Fresh rosemary – 25g

Procedure: 

• Step 1: Take your lamb out of the fridge 30 minutes before cooking to allow it to to reach room temperature & preheat the oven to 200°C.
• Step 2: Wash all vegetables, dice half of the fresh rosemary, garlic, onions, carrots, and cut the potatoes in half.
• Step 3: Rub the outside of the lamb with the olive oil, salt and the diced fresh rosemary.
• Step 4: Seal the lamb. Place the lamb in a hot pan browning each side, once done place the lamb in a roasting tray.
• Step 5: Add the vegetables, remaining fresh rosemary sprig to the roasting tray and coat lightly with olive oil.
• Step 6: Place the roasting tray into the oven and roast uncovered at 200°C for 20 minutes.
• Step 7: Reduce the heat down to 160°C and roast the lamb for a further 25 minutes, basting occasionally with the delicious stock from the pan.
• Step 8: Let the lamb rest for 10 minutes before carving to serve.

Portion size: Good for 2-3pax

Country of origin: Australia

Stuff to consider: Halal, grass-fed